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Chocolate Jelly Mooncake Recipe

Chocolate Jelly Mooncake Recipe

chocolate jelly cake

Ingredients: (Makes 4)
For Milk And Cream Cheese Filling:
– 250ml Fresh Milk
– 3 Slices (50g) Laughing Cow Cream Cheese
– 30g Caster Sugar
– 1 1/2 Teaspoon Agar Agar Powder
– A few drops of Egg Yellow Colouring
For Chocolate Mooncake Skin:
– 320ml Water
– 15g of Dutch Processed Cocoa Powder (unsweetened)
– 100g Caster Sugar
– 1 1/2 Teaspoon Agar Agar Powder
Instructions:
– To prepare the cream cheese fillings: Put all the ingredients (except yellow colouring) in a small saucepan and stir over medium low heat till cheese dissolved completely and mixture begins to boil.
– Remove saucepan from heat, strain and set aside 100ml of the cream cheese mixture and mix with a few drops of egg yellow colouring to achieve egg yolk effect. Next divide the yellow mixture equally in four 3cm muffin cups then leave it in the freezer to firm (less than 5 minutes). Meanwhile keep the remaining mixture warm by placing the container into a pot of hot water while waiting for “egg yolk” mixture to set in the freezer.
– When the “egg yolk” harden, remove it from the cups and set aside. Next place the prepared “egg yolk” into four 6-cm round plastic containers then gently pour in the remaining warm cream cheese mixture and set aside in the fridge to firm up again.
– To prepare the chocolate skin layer: Add cocoa powder in the saucepan, pour in about 100ml of water and whisk till it dissolve completely before adding the remaining water, sugar and agar agar powder. Give it a few stirs in between and bring mixture to boil over medium low heat.
– Remove saucepan from heat, strain the mixture and fill each of the mooncake mould till ¼ full. Transfer the mould into the freezer and chill for 5 minutes or until slightly set. (keep remaining chocolate mixture warm while waiting for the 1st layer to set)
– To assemble the jelly mooncake: Using a toothpick, to make some scratch lines on the surface of each chocolate mooncake before placing the cream cheese filling on it.
– Lastly fill the mooncake mould with the remaining warm chocolate mixture until full, leave it to cool slightly before chilling it in the refrigerator for at least 30 minutes or until completely harden before removing it from the mould.

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